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Rosé Sangria with Peaches & Rosemary

La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

Rosé Sangria with Peaches & Rosemary

Marc J. Sievers

My recipe for Rosé Sangria with Peaches & Rosemary has been brought to life with vibrant watercolor by my friend and artist Linda Marie Clark.  This recipe and watercolor was part of the Watermarc – Art & Appetite special edition Summer Series 2014.

As the temperature rises in Chicago (and I hope where you are, too!), my desire to sip summer cocktails is in full swing!  To me, a summer cocktail, in this case my Rosé Sangria with Peaches & Rosemary, is refreshingly light with a sweet and savory love affair.  It is a drink filled with fresh sweet peaches and spicy rosemary that come together and marry-nate in a perfectly blush-colored wine.  You can serve either by the glass for yourself as you take a bubble bath to cool off and relax, or make ahead of time for a humid summer’s evening cookout where only a crisp chilled cocktail will do. 

Best of all – you get drunken’ peaches to eat, with a little extra zing, or serve them over cold ice cream for dessert.  Even the rosemary can be used in a white wine cream sauce over simple egg fettucine noodles for a light supper.

As the summer really heats up, have this recipe on standby so you are always ready with a fabulous summer sipper!  


Rosé Sangria with Peaches & Rosemary

Ingredients (serves 4-6)

  • Rosé – (1) 750ml bottle
  • Triple Sec – ½ cup
  • Italian Sparkling Wine – (1) 750 ml bottle, chilled
  • Honey – 1 tablespoon
  • Ultrafine Sugar – 1 tablespoon
  • Peaches – 4, pitted, cut into 8 wedges
  • Rosemary – (6) 4-inch sprigs, fresh

Directions

  1. Pour the Rosé and Triple Sec into a large glass pitcher.
  2. Add the honey and sugar.  Stir until completely dissolved.
  3. Next add the peaches and rosemary.  Chill for 3 hours.
  4. Before serving, add the entire bottle of chilled sparkling wine to the pitcher.  Serve immediately.

Tip: For a “milder” libation, simply switch out the sparkling wine for an unflavored sparkling water. 

Idea: Have fun with different fruit and fresh herb combination: Orange & rosemary, strawberry & basil, lemon & thyme. 

A little something extra: Sangria is typically a chilled drink served in Spain and Portugal during the summer months – consisting of wine, fruit, a brandy or liqueur, and sweetener.  The honey used in this recipe adds a subtle sweetness without making it “sugary”.  Red, white, and rosé wines can be used in recipes – each variety offering unique flavors and richness. 

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My recipe for Rosé Sangria with Peaches & Rosemary has been brought to life with vibrant watercolor by my friend and artist Linda Marie Clark.  This recipe and watercolor was part of the Watermarc – Art & Appetite special edition Summer Series 2014.